Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1887-04-21

approved, three onions, six apples peeled
and cut up, and half pint of cold water;
set the pot on hot IRE, shaking II
about often till the bottom is covered
with O brownish glaze, then add carrot
cut up and turnip, mix two tablespoon
fuls of curry powder, enc of salt and four
of -four with cold water into a smooth
paste, and then mix with gallon of hot
mot boiling) water. Lay in the bones Of
the veal, ana the fowls or rabbit cut into
meat Joints. Let sll simmer for three to
four hours. Take out the chicken or
rabbit, trim SEINE neat pieces to serve in
the soup keep the rest for another use
with the soup), skim off all fat and skum
as il rises, and strain the soup.
The pieces of rabbit may either be put
back into the soup or handed round with
the boiled rice which should always be
served with mulligatawney.
The amount of curry may be reduced If
too hot,
CLEAR oX-TAIL SOUP.
Cut an OK tail into pieces, about an
inch long, with small, fine, moat-saw.
Stew these pieces of tail in same stock or
broth. Cut up carrot and turnip into
small, square pieces the size of dice.
When the pieces of tail are nearly tender
add the vegetables, simmer till the tail
and vegetables are quite tender, strain
off the pieces of tail and vegetables.
Clear the stock, put in the tail and vege-
tables; and serve. IL the tail is very
large the pieces near the root must be
cut into two, or even four. A small tail
will make three piuts of soup and large
tail will make three quarts. Be careful TO
remove all the grease before clearing the
soup. If you have no broth in which to
make this soup use two oI-tails for three
pints; if very rich soup is waited it Is
better to make stock, as ox.tails have
much gelatine, but not ruch gravy in
them.
BROWN THGCKENING FOR SOUP,
This is very easily prepared, is always
ready, and will keep long time besides
which it gives a far richer flavor than
any other way of using flour thicken'
ing.
Put into small sauce pan half pound
of butter; when hot stir into it half a
wound OF very dry flour; stir this over
he2 fire till a pale b<own, taking great
Gaze it does not burn. One large table
spoonful thlckens a quart Of soup.
NOODLES FOR SOUP.
The German noodles are very easily
made and much better than can be
bought. Beat one egg with a piuch OF
| salt, stir into it az much flour, well dried
as will make c stiff elastic paste; it must
be very stiff, but not hard. Roll this out
as thin as paper on board, then lay q
/ clean double cloth on the board and the
paste upon It, Nov roll again, and wheI
as thin as you can make IT leave it ten
minutes TO dry.
Cut the sheet in half, and roll up one
portion closely then with a sharp katie
cut this roll through at intervals of the
! third of an inch. 1t will now form stripes
like tapes, which must be lightly tossed
with fork to separate them. These
may be used fresh or dried in a very COO
oven and kept in bottles.
NOODLES no. 2.
A novel kind of noodle may be made
from the same paste. Fold the half YOU
were directed TO leave, roll 1t slightly and
then out of the double paste cut lutte
disks; either with top q thimble, or small
| tin cylinder rot larger than a dime, Have
somo smoking hot fat in saucepan anc
drop these disks into it. They will I'M
mediately swell into balls and should only
DO allowed to color very slightly. Take
them up With skinner and drain them
on paper. These willkeepa week and are
ready to add to the soup at any time.
oX-rAIL SOUP, THICK.
Cut up the tail as before, stew 1t IL
stock, add the vegetables, cut up as fol
clear ox-tai. Boil Tablespoonful o.
sweet mixed herbs in a little stock in {
stew pan and strain the liquor through
a strainer into the soup. Thicker witt
some brown thickening till the soup is OF
the consistency of thin cream.